Sheet Pan Roasted Chicken and Vegetables is a perfect weeknight dinner that combines tender chicken breasts with a variety of colorful, roasted vegetables. This easy one-pan meal requires minimal effort and cleanup while delivering a healthy and flavorful dish. With a balance of protein and fiber-packed veggies, this meal is both satisfying and nutritious—ideal for busy nights when you want a delicious, wholesome dinner.
Why You’ll Love This Recipe
- One-pan meal: Everything cooks together on a single sheet pan, making clean-up a breeze.
- Healthy and balanced: Packed with protein from chicken and a variety of fiber-rich vegetables.
- Quick and easy: Ready in about 45 minutes, perfect for busy weeknights.
- Customizable: Feel free to swap out or add different vegetables based on what you have.
- Flavorsome: A simple yet savory seasoning blend brings out the natural flavors of the chicken and vegetables.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon lemon juice
For the Vegetables
- 1 cup broccoli florets
- 2 medium sweet potatoes, peeled and diced
- 2 medium carrots, peeled and sliced
- 1 cup green beans, trimmed
- 1/2 cup red potatoes, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried rosemary (optional)
directions
Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Prepare the Chicken:
- In a small bowl, combine olive oil, garlic powder, onion powder, thyme, salt, and pepper.
- Rub the seasoning mixture over the chicken breasts, then drizzle the chicken with lemon juice. Set aside to marinate while preparing the vegetables.
Prepare the Vegetables:
- In a large bowl, toss the diced sweet potatoes, carrots, green beans, red potatoes, and broccoli with olive oil, salt, pepper, and rosemary (if using).
- Spread the seasoned vegetables evenly on the prepared baking sheet, leaving space for the chicken breasts.
Assemble the Sheet Pan Meal:
- Place the seasoned chicken breasts in the center of the baking sheet, surrounded by the vegetables.
- Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender and golden.
Serve:
- Remove the sheet pan from the oven. Let the chicken rest for a few minutes before slicing.
- Serve the roasted chicken with the vegetables on the side for a wholesome and satisfying meal.
Servings and timing
Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories per serving: Approximately 350 kcal
Variations
- Add more vegetables: Feel free to add other vegetables like bell peppers, zucchini, or Brussels sprouts for a variety of textures and flavors.
- Spicy twist: Add a sprinkle of chili flakes or cayenne pepper to the chicken or vegetables for a spicy kick.
- Herb infusion: Use fresh herbs like rosemary, thyme, or oregano for added aroma and flavor.
- Sweetness balance: For a sweeter profile, add some diced apples or squash to the vegetable mix.
- Chicken thighs: Swap the chicken breasts for chicken thighs for a juicier, more flavorful alternative.
storage/reheating
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the chicken and vegetables in the oven at 350°F (175°C) for 10-15 minutes to retain their texture. You can also reheat them in a microwave, but the vegetables may lose some crispiness.
FAQs
Can I use bone-in chicken for this recipe?
Yes, bone-in chicken will work as well. Adjust the cooking time to ensure the chicken is cooked through (about 35-40 minutes for bone-in pieces).
What can I use instead of olive oil?
You can substitute olive oil with avocado oil or vegetable oil if preferred.
Can I add a sauce to this dish?
Yes! A simple lemon or garlic butter sauce can be drizzled over the chicken and vegetables after roasting for added flavor.
How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (75°C). If you don’t have a meat thermometer, ensure the chicken is no longer pink inside and the juices run clear.
Can I make this ahead of time?
You can prep the chicken and vegetables ahead of time by chopping and marinating them, then store them in the refrigerator for up to 24 hours before roasting.
Can I use frozen vegetables?
Frozen vegetables can be used, but they may release more moisture during cooking, so adjust the roasting time accordingly.
How can I make this recipe lower in carbs?
You can reduce or eliminate the potatoes and sweet potatoes and add more non-starchy vegetables, such as cauliflower or spinach.
Can I cook this meal on a grill?
Yes, you can grill the chicken and vegetables instead of roasting them, but the cook time will vary depending on your grill’s heat.
What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also portion them into meal prep containers for easy lunches.
Conclusion
Sheet Pan Roasted Chicken and Vegetables is the perfect one-pan dinner that is both healthy and satisfying. With its balance of tender chicken, roasted vegetables, and savory seasoning, it’s a quick and easy meal that doesn’t sacrifice flavor. Whether you’re looking for a weeknight dinner or a meal prep idea, this recipe provides everything you need in one pan with minimal clean-up. Enjoy this wholesome dish with your family and friends!
PrintSheet Pan Roasted Chicken and Vegetables
A quick and healthy one-pan dinner featuring tender chicken breasts paired with colorful roasted vegetables like sweet potatoes, carrots, broccoli, and green beans. This sheet pan meal is perfect for busy weeknights and offers a nutritious and flavorful meal with minimal clean-up.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon lemon juice
- 1 cup broccoli florets
- 2 medium sweet potatoes, peeled and diced
- 2 medium carrots, peeled and sliced
- 1 cup green beans, trimmed
- 1/2 cup red potatoes, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried rosemary (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
- In a small bowl, combine olive oil, garlic powder, onion powder, thyme, salt, and pepper.
- Rub the seasoning mixture over the chicken breasts, then drizzle the chicken with lemon juice. Set aside to marinate while preparing the vegetables.
- In a large bowl, toss the diced sweet potatoes, carrots, green beans, red potatoes, and broccoli with olive oil, salt, pepper, and rosemary (if using).
- Spread the seasoned vegetables evenly on the baking sheet, creating space for the chicken breasts.
- Place the seasoned chicken breasts in the center of the baking sheet, surrounded by the vegetables.
- Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender and golden.
- Remove the sheet pan from the oven. Let the chicken rest for a few minutes before slicing.
- Serve the roasted chicken with the vegetables on the side for a wholesome and satisfying meal.
Notes
- You can substitute the chicken breasts with thighs for a juicier option.
- Feel free to add other vegetables like bell peppers or zucchini for more variety.
- If you prefer crispy chicken skin, you can place the chicken breasts skin-side up before roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 75mg